When you are in search of anything comforting and carb-y, nothing matches the invoice like a nice carbonara. This model provides a little bit of protein by method of sautéed fowl breasts, making it the correct quickly and simple weeknight dinner. No fettuccine on hand? Spaghetti, bucatini, linguine, or capellini might all be vast instead. Happy slurping!
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Ingredients
12 oz fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless fowl breasts, cut into strips
Kosher salt
Freshly floor black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus extra for garnish
1/3 c. freshly chopped parsley, plus extra for garnish
Directions
In a big pot of salted boiling water, prepare dinner pasta according to package deal deal directions till al dente. Drain, booking 1/2 cup pasta water, and return to pot.
Meanwhile, in a big skillet over medium heat, prepare dinner bacon 5 minutes. Add garlic and prepare dinner till bacon is crispy, 2 to a few minutes more. Transfer to a bowl and drain half the fats in skillet.
Add fowl to skillet and boom warmth to medium-high. Season generously with salt and pepper and cook, flipping midway through, till not pink, 10 minutes.
Reduce warmth to low and return bacon to skillet. Toss, then upload cooked pasta and toss till combined.
In a small bowl, beat collectively eggs, Parmesan, and parsley and season with salt and pepper.
Pour egg combination over pasta and toss till coated, then upload a pair tablespoons pasta water till creamy. (Add extra pasta water by the tablespoonful as necessary.)
Garnish with Parmesan and parsley and serve immediately.